I just finished making these (with Emmenthaler), and they're wonderful! I can see stuffing them with shrimp or scallops in a creamy sauce, or maybe slightly sweetening the dough and filling them with sweetened ricotta, rolling the sides in chopped pistachios (French cannoli?). Or just eating them right off the cooling rack. Thanks for a great recipe!

Steamy Kitchen,Originally I was going to fill them with smoked salmon cream cheese. Whipped cream cheese, fresh dill, lemon zest, and smoked salmon. Another filling could be ricotta, spinach, parmesan, and artichoke hearts. If they're filled they can't be served hot otherwise the filling might melt a little but the texture of the puff suffers if they're chilled so room temp is probably best.

Vicki,I'm so glad you liked them! Stuffing them with shrimp or scallops sounds absolutely divine! It's definitely hard to resist when they're sitting on the cooling racks. I love when they're still warm and steamy on the inside. :)

Helene,That's an excellent point! These are great with other cheeses, like cheddar, and herbs and spices mixed in. I will make a note in the original post. :) Thank you for your kind words and warm wishes.